| THE PUDDING MIXTURE | | 3 cup Crumbs from homemade type white bread-a, crust on, will do 12-pound loaf, it (lightly packed down) | | 1 cup Each: black raisins, yellow raisins, and currants, chopped | | 1 1/3 cup Sugar | | 1/2 tsp Each: cinnamon, mace, and nutmeg-more if needed | | 8 oz Butter, melted (2 sticks) | | 4 lrg Eggs, lightly beaten | | Few drops of almond extract | | 1/2 cup Bitter orange marmalade | | 1/2 cup Rum or bourbon whiskey, heated before serving | | 1 sprg holly, optional | | 2 cup Zabaione Sauce | | ZABAIONE SAUCE (FOR ABOUT | | 1 lrg Egg | | 2 x Egg yolks | | 1 sm Pinch of salt | | 1/3 cup Rum or bourbon whiskey, (or Marsala or sherry) | | 1/3 cup Dry white French vermouth | | 1/2 cup Sugar | | SPECIAL EQUIPMENT SUGGESTED | | A food processor is useful for making the, such as a round bread crumbs and chopping the raisins,, bottomed metal an 8-cup pudding container, mixing bowl, a cover for the bowl a steamer basket or trivet, a roomy soup kettle with tight-fitting cover | | to hold bowl, cover, and basket. |
| | Timing note: Like a good fruitcake , a plum pudding develops its full flavor when made at least a week ahead. Count on 6 hours for the initial, almost unattended steaming , and 2 hours to reheat before serving. | | The pudding mixture: Toss the bread crumbs in a large mixing bowl with the raisins , sugar and spices . Then toss with the melted butter , and finally with the rest of the ingredients, except, of course, the holly and Zabaione Sauce . Taste carefully for seasoning, adding more spices if needed. | | To microwave Plum Pudding: Butter the dish you are cooking the pudding in, then cover the bottom of the dish with a buttered piece of wax paper. Pour in batter. Cover dish with plastic wrap and pierce the plastic with a knife in several places. Cook at defrost" (low speed) for 30 minutes. If your microwave oven does not have a carousel which turns the dish during cooking |
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